Ingredients

The following ingredients have 6 Servings
  • 2 cups whole milk or 2%
  • 1 cup heavy cream
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • pinch of cloves
  • 6 egg yolks (room temperature)
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • whipped cream (optional)
  • extra ground cinnamon or nutmeg (optional)

Instruction

  • In a medium saucepan over medium/medium-low heat, combine milk, cream, nutmeg, cinnamon, and cloves. Whisk very frequently while bringing the mixture almost to boiling.
  • Meanwhile, in a large bowl combine egg yolks and sugar. Add sugar 2 tablespoons at a time, whisking thoroughly before adding more.
  • Using a soup ladle add about 1/3 cup of the hot milk mixture to the egg mixture; whisking thoroughly. Keep adding the hot mixture to the egg mixture; whisking thoroughly between each addition. When most of the milk mixture has been whisked into the egg mixture (about 3/4 of it)  add it back to the saucepan.
  • Cook until the mixture reaches 160 degrees F; whisking constantly. Use a spoon to reach those tight edges at the base of the pan. It will be slightly thick but will thicken more as it cools.
  • Remove from the heat and whisk in the vanilla. Serve with whipped cream and a light dusting of cinnamon or nutmeg.